Preheat oven to 375°F. Lightly spray an 8 x 8 inch baking pan with cooking spray.
Drain the peaches well; cut the slices into small pieces, about ½ inch. You should have a generous cupful. Put the cut-up peaches into a small bowl.
In a medium bowl, measure out 1 ½ cups flour. Remove 2 tablespoons of the flour and mix it in with the peaches. Set the peaches aside.
To the bowl with the flour, add the baking powder, salt, cinnamon, and ginger. Whisk together; set aside.
In a medium bowl, cream the butter and sugar until blended and smooth. Add the egg, milk, and vanilla extract; mix in completely. Stir in the dry ingredients until just combined.
Fold the peaches into the batter.
Spread the batter evenly in the prepared pan. If desired, add brown sugar topping or streusel (see below).
Bake 35 to 40 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs clinging. Cool on a wire rack.
Cut into squares when ready to serve. Cake can be served warm or at room temperature.
Notes
If desired, fresh peaches can be substituted for the canned peaches. Peel and slice the peaches; cut into small pieces. You’ll need 1 to 2 cups of cut-up peaches, about 2 peaches.
Try other fruits, such as blueberries, apples, apricots, plums, or nectarines.
Topping Options
Cinnamon topping: In a small bowl, mix together ½ cup packed brown sugar and 1 teaspoon cinnamon. Sprinkle evenly over batter before baking.
Streusel: In a medium bowl, mix together ½ cup sugar, ⅓ cup all purpose flour, ½ teaspoon cinnamon, ¼ cup softened butter until well blended. Sprinkle evenly over cake batter before baking.
Icing drizzle: In a small bowl, combine 1 cup powdered sugar and 1 tablespoon milk. Adjust consistency if necessary by adding more powdered sugar or milk. Drizzle over baked cake.
More topping ideas: Lightly sprinkle the top of the cake with powdered sugar right before serving. Or, top the cake with a dollop of whipped cream or a scoop of your favorite ice cream. A drizzle of warm caramel sauce is really good, too.